Swap Recipe: Natalie’s Beet, Yam & Carrot Soup

Ingredients:Screen shot 2013-01-30 at 10.11.48 PM
  • 1 very big yam
  • 2 very big carrots
  • 3 beets
  • 1 onion
  • 2 tbsp olive oil
  • 6-ish cups of vegetable stock
  • 2 bay leaves
  • 1 heaping tsp of ground ginger
  • 1 tsp of cinnamon
  • ½ tsp cloves
  • Just under ½ tsp nutmeg


Peel and chop up the yam, carrots and beets, and then set ‘em aside. Maybe take a break because it’s a lot of peeling and chopping! Warm up the oil in a big pot on about medium heat. Toss in the diced up onion and sauté it for a couple minutes. Once the onion is glassy and soft (about 3-4 minutes of stirring it around in the oil), toss in the rest of the vegetables. Cook them for a minute, then pour in the vegetable stock. Bring it all to a boil. Once it’s bubbling away, toss in the rest of your ingredients. Turn the soup down to a simmer, and let it cook for about 45 minutes. Once it’s done, let it cool down a tiny bit – then go ahead and blend it up, dish it out, and serve!


This item was part of our food swap on January 28th, 2013.  This dish was swapped for:


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